London Pub Hash with Bangers & Eggs
Bacon, mushrooms, tomato, onions and potato. the ultimate hangover cure. London Pub Hash with English Bangers and Eggs. This will put you right as rain, no matter how overly indulgent you were with the sherry the night before!
Inspiration: The classic English Fry Up. Bacon, eggs and sausage served with mushrooms, potatoes, a grilled tomato and beans – with toast of course – can’t forget the toast. A true English staple, no pub would dare open on a weekend without it. Among the most comforting of meals, a good fry up never goes out of style.
I love a little twist on an old favorite. Somehow it makes it fresh. One Sunday morning, after perhaps a skosh too much of the grape the evening prior, there came over the kitchen slight pallor and an unnatural craving for grease. What followed was the sizzle of bacon, the hiss of sausage and the bubble of egg. We skipped the Black Pudding, can’t face that with a queezey tummy, and the French Chef in my life grimaced at the thought of beans. Leftover potatoes in the fridge seemed a good place to start.
Thus, London Pub Hash was born. It takes all of my favorite fry up bits and puts them all in one pan. A good feed and a nap and I found myself miraculously cured, as if the fairies themselves had waved a magic wand over my minosa.
We felt it only proper to add a hint of citrus, if for no other reason than to ward off the scurvy. Nothing worse than a bout of scurvy! Heavens.
London Pub Hash – Recipe
Prep time: 15 minutes
Cooking time: 15 minutes
4 medium, boiled potatoes (cold)
5 ounces fresh mushrooms, thinly sliced
1 large tomato, pits removed, chopped
1 medium onion, chopped
1 leek, washed and chopped (optional)
6 strips of bacon, cooked and cut into 1/2 inch strips
1/4 cup aged cheddar, diced
4 English style breakfast sausages
2 tablespoons butter
2 tablespoons olive oil, for cooking
a generous pinch of thyme
salt & pepper to taste
1. Pre-heat oven to 350°F (175°C) Place a good sized frying pan over medium-high heat add a splash of cooking oil and then sear sausages on all sides. Place in oven to finish cooking through (about 10 minutes)
2. Place a skillet on medium-high heat, when hot add olive oil and coat the pan. Add onions, leek and mushrooms, season and sauté until just cooked, about 4 minutes. Remove from pan and reserve. (This can be done ahead and stand at room temperature if needed for up to an hour.)
3. Reduce heat to medium. Add butter the same hot skillet and when melted, add precooked potatoes, season, add a pinch of thyme and toss. Cook, stirring as needed until potatoes are starting to turn golden brown (about 5 minutes). Add onion-leek-mushroom mixture and toss together. Add more oil or butter if needed to keep pan moist and bubbling.
4. Add third pan to the stove top, over medium heat add oil or butter and cook your eggs, any style, to desired doneness.
5. While eggs cook, add tomatoes, bacon and cheese to hash. Mix together over medium heat, until cheese starts to melt and get stringy and gooey. Remove sausages from oven, turn off the oven, and allow sausages to rest for a couple of minutes. Place plates in now cooling oven to warm, just before plating.
There you have it. Hash, London style. The perfect ‘all day breakfast’.